Really need a thread for recipes/cooking.

[trail twister]

Many of us grow veggies in a garden, or buy them at farmers markets.
Sure would be hice to be able to go to a section and look to see if there was a recipe on there for a veggie I want to cook.


Till then Al's Navy Bean soup.

In 1907 the US senate passed a resolution that bean soup would be on the menu every day in the senate dinning room when ever they were in session.


My self I want pure unadulterated Navy bean soup, Just for the two of us.


I start with two large cups of navy beans dry, sort thru them to remove any stone/pebbles and bad beans. This doesn't seem to be the problem as much today, since they do not pull and windrow beans to be picked up by the combine off the ground.

Once sorted place in a pot cover with water place a cover on the pot and let set 24 hours. I do not salt the water.

I like to start the soaking in the morning so I can make the soup for dinner (lunch to city slickers.) the next day.


Next day drain the beans in a colander allow all the water to drain off.

Place drained beans back in the pot cover with water about 2 inches above the beans.

Set the heat to medium on the range and place covered pot on burner. Allow to cook about a hour, beans should start to be on the tender side.


Remove pot from range drain once again in the colander let all the water drain off.
This breaks down the sugars that cause the gas many people experience.


Place the beans back in the pot once again cover with water about 2 inches above the beans let them simmer on medium heat.

Here is where you add in the ham hocks, smoked or not, chopped ham,Bacon or what ever meat you want with your bean soup. Ham, Ham hocks can be salty.

This is where after about a 1/2 hour of simmering I add seasoning to taste. Every one has different taste, Kare is also on a salt free diet for blood pressure.


This is where Ya’ll that who want a bunch of other things like onion, celery, potatoes, carrots and tomatoes add this stuff.


Let it all simmer another half hour and should be ready for dinner.


This is my version of a one pot bean soup.

If I am cooking for my self I will just add water the second final cook time finish off to get the 2 inches above with some pork broth and a couple table spoons of Liquid smoke.

This is just for me and a few special friends, Kare doesn’t like it that way.


Al

 

[LouisFerdinand]

Cabbage Rolls Recipe

 

[trail twister]

See there should be a section for recipes. Ya hearing me?

My first attemp at Red Beans & Rice.

My first attempt at red beans and rice. Cooked with out a recipe the way I wanted for them to taste.

I knew I wanted to make a good amount.

2 cups of rice to start in a big pot, 4 .5 cups of Hot water.


While rice was cooking I cut up a large red onion.

Boss in living room complained the onion smell was strong in there.


Placed onion in fry pan with two tea spoons of butter to cook till translucent.

By the time they reached that point the rice was ready for me to add the onions to it. Turned heat to high side of low.


Added two table spoons of garlic powder, I had forgot to get the real thing.

Would have added about 5 cloves of crushed garlic if I’d remembered.


Rice is now ready for the beans, I used canned kidney beans as that was what was in the cupboard waiting for Kare to some day make her chill.


I used the beans and the juice in and stirred real well. Allowed to simmer to evaporate a little moisture.

Will for go this next time, I feel went to dry.


My daughter says she adds salsa to hers. She uses a brand a friend makes and sells. Do not get it here in Michigan, so I picked up a mild national brand.

Added the whole jar in to the pot and stirred again.


Next time I won’t add the whole jar or maybe omit it and use drained diced tomatoes instead.


Reason? The salsa I felt over powered every thing else in the pot.


Added a palm pile of salt (estimate a table spoon). And stirred again let simmer about 5 minutes and filled a bowl it up.


Kare took a quick taste and declined to eat any said to spicy for her.
OK some for me later. A quick mirco wave dinner.

Al

 

[Esther Knapicius]

Going to pick up a tub of Chicken pot pie from local Fire House, its a fund raiser event. got some last year. so yummy. Positing this video so you all know what "Chicken Pot Pie" means here. Yes, its a regional dish.

 

[trail twister]

I grow 3 types of bell peppers. The normal easy to grow green ones, the harder takes a long time for them to get ripe red ones, and the purple ones that for me don't seem to get as big but I really like the flavor.

Stuffed Peppers

8 Servings

• 4 medium to large green or red bell peppers
• 1 1/2 pounds lean ground beef
• 1 cup chopped onion
• 1 cup cooked rice
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cans (15 ounces each) tomato sauce, divided
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.
   
   
2. Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Italian seasoning, garlic powder, salt and pepper; mix until well blended.
   
   
3. Pour 1 can of the tomato sauce into bottom of 9-inch square baking dish. Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Pour remaining can tomato sauce over stuffed peppers. Cover tightly with foil.
   
   
4. Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.
   
   Al